Wood Fired Oven Pizza Dough
Master the art of authentic pizza-making with this Wood Fired Oven Pizza Dough recipe, designed to deliver irresistibly crispy edges and a soft, airy interior. Crafted with premium Tipo 00 flour, this dough is perfected through a slow rise that enhances its flavor and texture. The combination of lukewarm water, a touch of olive oil, and a hint of instant yeast produces a pliable, easy-to-work dough perfect for achieving that classic wood-fired char. With a short bake time of just 60-90 seconds in a blazing hot wood-fired oven, you'll create artisanal pizzas with a golden, bubbly crust and a delightful chew. Perfect for pizza nights or special gatherings, this recipe will elevate your homemade pizza game to pizzeria-quality perfection.
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Recipe Information
Ingredients
- 500 grams Tipo 00 flour
- 325 milliliters Water
- 10 grams Salt
- 3 grams Instant yeast
- 15 milliliters Olive oil
Instructions
In a large mixing bowl, combine the Tipo 00 flour and salt.
In a separate bowl, dissolve the instant yeast in the water. Ensure the water is lukewarm (approximately 35°C).
Gradually pour the yeast mixture into the flour, stirring with a wooden spoon or your hands to form a rough dough.
Add the olive oil and continue kneading until all the ingredients are well combined.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it rest at room temperature for approximately 2 hours, or until it doubles in size.
Turn the dough out onto a floured surface and divide it into 4 equal portions. Shape each portion into a smooth ball.
Cover the dough balls with a damp cloth and let them rest for an additional hour.
Preheat your wood-fired oven to approximately 450-500°C (850-930°F).
On a floured surface, stretch each dough ball into a thin, round pizza base using your hands or a rolling pin. Avoid overworking the dough to maintain its airiness.
Transfer the pizza base onto a floured pizza peel, add your desired toppings, and carefully slide the pizza onto the oven floor.
Bake for 60-90 seconds, rotating as needed to ensure even cooking. When the crust is golden and bubbly, your pizza is ready.
Repeat with the remaining dough and enjoy your wood-fired pizzas fresh from the oven.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 1.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
